Soft Pretzel Buns and Knots
Total Time
2 hours
Prep Time
1 hour 30 minutes
Cook Time
12 to 15 minutes
Rating
0 out of 5 stars
(0)
Ingredients
12-16 servings
- 1 tablespoon barley malt syrup or dark brown sugar
- 2 tablespoons lard or softened or melted and cooled unsalted butter
- 2 tablespoons instant or rapid-rise yeast
- 2 cups lukewarm water
- 6 cups (about 30 ounces) all-purpose or bread flour
- 1 tablespoon plus 1/2 teaspoon kosher salt
- 1/4 cup baking soda (for standard baking soda bath), 1 cup baking soda (for concentrated baking soda bath) or 1/4 cup food-grade lye (for darkest, most authentic finish and flavor)
- Water
- 1 large egg (for baking soda methods only)
- Coarse sea salt or pretzel salt
How would you rate this recipe?
Preparation
Step 1
In a mixing bowl, stir together syrup or sugar, lard or butter, yeast, water, and half the flour.
Step 2
Add kosher salt and remaining flour; stir until mixture forms a shaggy mass.
Step 3
Knead for 8 to 10 minutes until smooth and supple.
Step 4
Cut into desired pieces and let rest for 5 minutes.
Step 5
Shape into desired forms (hamburger buns, hot dog buns, pretzel knots, etc.).
Step 6
Transfer formed dough onto parchment-lined baking sheets; let rest for 30 minutes, then refrigerate for 1 hour or overnight.
Step 7
For concentrated baking soda bath, bake 1 cup baking soda at 250-300°F for one hour; use latex gloves when handling.
Step 8
Heat oven to 425°F.
Step 9
Prepare dipping solution (standard, concentrated, or lye bath).
Step 10
Dip pretzels according to chosen solution, then transfer to baking sheets.
Step 11
For baking soda methods, brush pretzels with egg wash for glossiness; make slashes in buns if desired.
Step 12
Sprinkle with salt and bake for 12 to 15 minutes, rotating tray once.
Step 13
Transfer to rack and serve warm.
Step 14
Save recipe for the next time?
Chef's notes
Soft pretzels are best eaten fresh; they don't store well overnight.
Form pretzels the night before to simply bake the next day.
For a rye pretzel variation, swap up to 1 cup of flour for dark rye.
Use active dry yeast in a 1:
1 exchange by dissolving it in lukewarm water first.
Pretzel salt can be bought from Amazon, King Arthur Flour, or Morton.
